Easiest Way to Make Tasty Japanese Vegan Soup (Kenchinjiru)

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Before you jump to Japanese Vegan Soup (Kenchinjiru) recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

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We hope you got insight from reading it, now let's go back to japanese vegan soup (kenchinjiru) recipe. To make japanese vegan soup (kenchinjiru) you only need 11 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):

1. Prepare of taros or potatoes.
2. Get of carrot.
3. Use of daikon raddish.
4. Provide of gobo.
5. You need of green onion.
6. You need of konnyaku.
7. You need of tofu.
8. Prepare of sesame oil.
9. Provide of komb kelp dashi soup stock.
10. You need of Sake.
11. Use of soy sauce.

Instructions to make Japanese Vegan Soup (Kenchinjiru):

1. Cut the carrot and the daikon radish into 5 mm thick quarter slice..
2. Peel the taro skin and cut into bite-size chunks..
3. Wash the gobo to remove the soil and cut it into random chunks..
4. Cut the green onion into small pieces..
5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water..
6. Cut the tofu into dices..
7. Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute..
8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes..
9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked..

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